Spooky Scallion Biscuits
Get ready for a festive treat with these Spooky Scallion Biscuits! Perfect for Halloween gatherings or a fun fall brunch, these deliciously flaky biscuits are infused with vibrant green hues reminiscent of spooky mold. Made fluffy with scallions sautéed in butter and buttermilk, they can be enjoyed as is, or you can add contrasting colors for a hauntingly delightful presentation. Don’t worry, they’re not really moldy—just a playful way to celebrate the season! Serve them warm with butter for the perfect seasonal snack.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
butter
3 tablespoons (melted)
scallions
2 (thinly sliced)
flour
2 cups (sifted)
baking powder
3 teaspoons (none)
baking soda
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
butter
1/2 cup (cold, cut into small pieces)
buttermilk
3/4 cup (none)
green food coloring
as needed (none)
melted butter
1 tablespoon (for brushing)
buttermilk
1 tablespoon (for brushing)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a skillet, melt 3 tablespoons of butter over medium heat. Add the sliced scallions and sauté until they are soft and fragrant, about 3-5 minutes. Remove from heat and let cool.
3
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
4
Cut the 1/2 cup of cold butter into small cubes and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs.
5
In a separate small bowl, combine the 3/4 cup of buttermilk with a few drops of green food coloring, mixing until the buttermilk is a deep, dark green shade.
6
Make a well in the center of your dry ingredients. Add the cooled scallions and the green buttermilk mixture into the well.
7
Gently mix until the dough comes together, being careful not to overwork it. It will be quite sticky.
8
Turn the dough out onto a floured surface and knead it gently 20 times, adding flour as needed to keep it from sticking.
9
Pat out the dough to a thickness of about 1/2 inch.
10
Using a 2-inch biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper, spacing them about 3 inches apart.
11
In a small bowl, whisk together the melted butter and an additional tablespoon of buttermilk. Brush this mixture over the tops of the biscuits.
12
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
13
Remove from the oven and serve warm, enjoying the delightful ‘moldy’ look!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spooky Scallion Biscuits?
They are festive, flaky biscuits infused with green food coloring and sautéed scallions to create a playful, 'moldy' appearance for Halloween.
What makes the biscuits look 'spooky'?
The combination of deep green food coloring in the buttermilk and bits of green scallions gives them a hauntingly delightful 'moldy' look.
Are these biscuits actually moldy?
No, the moldy appearance is a visual trick created using food coloring and scallions for seasonal fun.
What temperature should I set my oven to?
The oven should be preheated to 425°F (220°C).
How do I prepare the scallions for the dough?
Thinly slice two scallions and sauté them in 3 tablespoons of melted butter for 3-5 minutes until soft and fragrant.
Which dry ingredients are needed for this recipe?
You will need 2 cups of sifted flour, 3 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Should the butter used for the flour mixture be cold?
Yes, use 1/2 cup of cold butter cut into small pieces to ensure a flaky biscuit texture.
How do I incorporate the butter into the flour?
Use a pastry cutter or your fingers to blend the cold butter into the flour mixture until it resembles coarse crumbs.
How is the green color achieved?
Mix a few drops of green food coloring into 3/4 cup of buttermilk until it reaches a deep, dark green shade.
How do I combine the wet and dry ingredients?
Make a well in the dry ingredients and add the cooled sautéed scallions and the green buttermilk mixture.
Is the dough supposed to be sticky?
Yes, the recipe notes that the dough will be quite sticky once the ingredients are mixed.
How much kneading is required for the dough?
Turn the dough onto a floured surface and knead it gently about 20 times.
How thick should I pat the biscuit dough?
Pat the dough out to a thickness of approximately 1/2 inch before cutting.
What size biscuit cutter is recommended?
A 2-inch biscuit cutter is recommended for shaping the biscuits.
How should I prepare the baking sheet?
Line the baking sheet with parchment paper to prevent sticking.
How far apart should I place the biscuits?
Place the cut biscuits on the baking sheet about 3 inches apart.
What is brushed on top of the biscuits before baking?
A mixture of 1 tablespoon of melted butter and 1 tablespoon of buttermilk should be brushed over the tops.
How long do the biscuits take to bake?
They should bake for 12 to 15 minutes.
How do I know when the biscuits are done?
The biscuits are ready when the tops are golden brown and they are cooked through.
What is the best way to serve these biscuits?
Serve them warm, ideally with butter, as a seasonal snack or part of a brunch.
Can I add other colors to these biscuits?
Yes, you can add contrasting colors for a more hauntingly delightful presentation if desired.
What makes these biscuits fluffy?
The use of both baking powder and baking soda, combined with buttermilk, helps create a fluffy texture.
Should I let the sautéed scallions cool before adding them?
Yes, it is important to let the scallions and butter cool after sautéing before adding them to the dough.
Can I overwork the dough?
No, you should gently mix the dough and avoid overworking it to maintain a tender, flaky texture.
How many ingredients are in this recipe?
There are 11 ingredients total, including the items used for brushing the tops.
Are these biscuits suitable for a Halloween party?
Absolutely, their unique 'moldy' appearance makes them a perfect themed treat for Halloween gatherings.
What if I don't have green food coloring?
The biscuits will still taste great without the coloring, but they won't have the signature 'spooky' look.
Do I need to sift the flour?
Yes, sifting the flour is recommended to ensure there are no lumps and the texture is consistent.
Is buttermilk essential for this recipe?
Buttermilk is key for both the flavor and the chemical reaction with baking soda that helps the biscuits rise.
Can these be made ahead of time?
While best served warm from the oven, they can be stored and reheated shortly before serving.